Vinnies Lectin Free Pancakes

It has too many ingredients, but worth it!

Ingredients:

1/4 cup sorghum flour
1/4 cup millet flour
1/4 cup teff flour
1 teaspoon baking powder
1/2 teaspoon salt
2 tablespoons hemp flour
2 tablespoons tapioca flour
1 teaspoon monkfruit powder (and/or Stevia)
2 eggs
2 tablespoons olive oil
1/2 cup milk of your choice

Directions:

Mix wet and dry ingredients separately, then mix together. Let rest a few minutes and fry em up.  Batter is slightly thin, add some extra liquid if it's thicc.

Sawdust Pie

The Sawmill Inn Restaurant & Pub in Richfield WI  is famous for this tort-like pie.  You should go there, the food is great!

Ingredients
1 1/2 cups sugar
1 1/2 cups flaked coconut
1 1/2 cups chopped pecans
1 1/2 cups graham cracker crumbs
7 egg whites
1 9-inch pie shell, unbaked
whipped cream for garnish

Preheat oven to 350 degrees

In a large bowl, combine sugar coconut, pecans and graham crackers. Mix well to combine.  Lightly whisk egg whites and add to dry mixture. pour into unbaked crust.  Bake in preheated oven 45 minutes or until very firm in the center. Remove from oven and cool completely. Pie will set as it cools.  Serve with whipped cream.  makes 8 servings.

Parmesan Potatoes

Parmesan Potatoes Ala Goldie 

★★★★★

Prep Time: 30 | Cook Time: 45 | Makes: 8 | Difficulty: Easy

Ingredients:

• 1 medium onion
• 8 tablespoons butter divided
• 3 cups half and half
• 26 ounces frozen hash browns
• Salt and pepper
• 2/3 cup parmesan cheese

Directions:

Saute the onion in 6 tablespoons butter 
Add the half and half, then heat over medium until it almost comes to a boil 
Stir in the potatoes, salt and pepper to taste, and cook until very thick, stirring constantly. This can take 30 minutes. 
Pour into a 9x13 banking dish and top with the parmesan cheese. 
Slice the remaining butter into small pieces and put across the top.
Bake at 325 degrees for about an hour, or until brown and bubbly. 

Notes:

The potatoes typically come in 26 to 30 ounce bags,use the whole bag if you want to. Make sure that they are unseasoned loose cut. Unfortunately, ore Ida brand is too salty. Generic brands work fine. Thaw them in the fridge the day before. Don't buy fancy parmesan, this one time Kraft is the perfect choice. This recipe doubles well for parties. 

Thai Amish Chicken Soup

This came of one of my rummages in the refrigerator and I wanted to get it down before it vanished. I had stopped at Sendik's market to get some flowers on the way to my mother's house.  The store special was Amish (rotisserie) chickens for 5 dollars and I couldn't resist getting one.  After a nice visit with my folks and I was home again there was still a chicken in my trunk.  Cathy and I had some for lunch and I broke down the chicken for leftovers.

Now I toss the loose chicken meat in the fridge and put the bones, skin, whatever, in a saucepan and poured in enough water to barely cover it. Just 2 or three cups.  This simmered on the stove for a couple hours, I strained it, and into the fridge it went.

The next day, hungry, I...
Chopped up some onion, a leek, and some celery and started to cook them in olive oil.
Sliced up baby bok choy and put the crunchy part with the onion, etc.  chop up the green leaves too, and save for later.
Add garlic and grated ginger
Add the Amish chicken juice, If you did it right it should be wiggly like jello.
Season with soy sauce, fish sauce, hot chilie paste, and a spoonful of peanut butter.
pour in some canned chicken broth, and throw in the bok choy tops.  Simmer a bit and you're good to go!

South Dakota Chili

South Dakota chili recipe. Written by Helene, a cool lady who used to look in on my grandma Ann. It was when the family came to grandma's house in Huron after the sad day of her passing that we found a big pot of this soup on the stove. It was very comforting and delicious. I still make a version of it now and then. The only thing missing from the recipe is a soup can or so of water.

My take on it is this..

Brown a pound of burger with finely chopped onion
add a 28 oz can of tomatoes
1 can chicken broth
1 can tomato soup
2 cans beans of your choice
more water, should be a little soupy
1 or 2 Tbsp chili powder
salt and pepper to taste
paprika, garlic, cumin, oregano, if you like
finally, it should be a little sweet and tangy, add a tiny bit of sugar or catsup, or chili sauce, even a spoonful of juice from a jar of pickled peppers to adjust the flavor if it seems flat tasting.

Quick Yummy Zucchini

We are currently avoiding bready and starchy foods so it's hard to find sides that satisfy that craving. This way of cooking zucchini is tasty, and isn't a bother to make

Slice a medium zucchini into thick coins and lay into a single layer in a skillet.
Place on medium heat and add some olive oil.
Salt and pepper, put in chopped onion if you wish.
Leave coins on one side until they turn brown, then flip each over.
Sneak in some garlic, and a tablespoon or two of liquid. It could be wine, broth, or juice from a jar of pickled peppers.
Sprinkle each zucchini with Parmesan cheese and more pepper and cook until soft, but not mushy.
Try to keep them cheese side up when you serve.
If you want to make a lot you can roast them in the oven, but that makes it not so quick and easy.

Oat flour hoe cakes

These are nice, and don't blow up my tummy like regular pancakes do.

First mix

• 1 Cup oat flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/8 tsp (or more) sweetleaf stevia

Then mix (in another bowl if you're fussy)

• 1 egg
• 2 Tbs oil 
• 1 Cup milk

Stir everything together if you haven't already and let sit for a couple minutes to firm up a bit.  Then spoon small cakes out onto a hot greasy griddle.  These are a bit more fragile than regular pancakes but every bit as satisfying.

Red potato salad

3 pounds little red potatoes, boiled in salty water until soft, then drain and cool long enough to handle.

Make a dressing while things cool down,

1 to 1½ cups mayo
1 to 1½ cups sour cream
a little chopped onion
2 tablespoons fresh dill
some fresh Italian parsley is nice too
salt and pepper

Quarter the still warm potatoes (we don't peel them) and toss with the dressing.
It's really good warm like this, but put it in the fridge if you can't serve it right away or prefer it cold.

Egg Harbor Bread

The precise measuring in this recipe goes against my grain, but sometimes it's worth it.  I especially didn't want to lose this one, so it's going up here.


Egg Harbor Bread
Bernard Clayton's New Complete Book of Breads

3 tablespoons sugar
1 tablespoon salt
2 1/2 cups hot water (120-130 degrees)
2 tablespoons butter, room temperature
5 to 6 cups bread flour, approximately
2 packages dry yeast
1 egg, beaten, mixed with 1 tablespoon milk

2 medium loaf pans, greased

In a bowl dissolve sugar and salt in the hot water. Stir in the butter and set aside.
Measure 3 cups flour into the mixer bowl and add the yeast. Blend. Slowly pour in the liquid, using the mixer flat beater. Beat for 2 minutes.

Add flour 1/2 cup at a time. Attach the dough hook and add the flour to form a soft mass.

Add flour if necessary to make a soft, elastic ball that will form around the revolving dough hook and, at the same time, clean the sides of the bowl. Knead for 10 minutes.

The dough has 5 risings before it is made into loaves-the first time for 30 minutes, and 15 minutes each for the remaining 4.
Place the dough in a greased bowl, cover with plastic wrap, and set aside until dough doubles in volume, about 30 minutes.
Turn back the plastic cover and punch down the dough with extended fingers. Turn the dough over. Replace the plastic wrap and set aside for 15 minutes.
At 15 minute intervals, punch down the dough 3 more times.

Turn the dough from the bowl and allow it to rest for 4 or 5 minutes before dividing into 2 pieces.
Shape each piece into a ball. Flatten with the palm into an oblong roughly the length of the loaf pan. Fold lengthwise, pinch the seam together, tuck in the ends, and drop into the prepared pans. Press down with the hand to force the dough into the corners.

Cover the pans with greased wax or parchment paper and put aside until almost triple in volume. The dough should rise 1 1/2 inches to 2 inches above the rim of the tin in about 50 minutes.

Preheat the oven to 400 degrees about 15 minutes before baking.

Brush the loaves with the egg-milk wash, and place the pans on the middle or lower shelf of the oven. Bake until the loaves are a golden brown, 30 to 40 minutes, and test done when rapped on the bottom crust with a forefinger. For a deeper overall brown, remove from the pans and return to the oven for an additional 10 minutes.

Remove from oven and allow to cool on a metal rack before slicing.

found here also, Thanks!
http://norahsrecipes.blogspot.com/2009/10/egg-harbor-bread.html

Zen Martini

Drink ice cold gin while thinking about vermouth.

Bar Bee Que?

I smoked a pork shoulder for Cat's party this weekend. Six hours on the grill Saturday, and another 6 in the crock pot Sunday.  This could become a regular thing.

Cream of Pickle Soup

Happy New Year!
I didn't drink a lot last night, but still managed to incur a slight hangover.  This soup is pretty much a miracle cure, and it's tasty, albeit unusual.
Put some chopped onion in a saucepan and start to cook it with butter or oil.
Add some diced ham or sausage, a hot dog works!
Finely chop some pickles and pickled peppers of your choice.
A can of Frank's Kraut (Bavarian style) is the medicine..
One can of tomato soup, and some pepper goes in.
Thin a bit with milk or water, and serve with sour cream.
Better and tastier than aspirin!

Canaramma

Fifty two jars of tomatoes with basil today, Cathy and her Mom peeled and chopped while I blanched and boiled.

BLT Pasta Salad

When I say we are having sink sandwhiches for dinner, my honey knows that BLT's are on the menu.  I put so much mayo on them we have to eat them over the sink.  That flavor translates easily into a nice summer salad.
First, boil up a half pound of squiggly pasta, fry some bacon, and start the dressing.  A half cup of mayo and a half cup of sour cream to start, then some salt and pepper along with a couple tablespoons of ketchup or chile sauce.  Mix them up and add a little chopped onion.  Toss in a large tomato chopped up, or a bunch of cherry matos halved.  Three or four strips of bacon make it yummy, just crumble them into the bowl.  Introductions are now in order, Mr. saucy, meet Miss pasta, allow them to mingle while you slice up a couple cups of lettuce.  Lay the lettuce on top and cover with plastic wrap before putting in the fridge, mix it up just before serving.

Roast Corn

The fourth is a pleasant memory, and it's the peak of summer.  Certainly it's hot enough this week!  We did manage to get in a bike ride or two, having the sense to go during the relatively cool mornings.  After one of the rides, we sought out one of the farmer's stands in the neighborhood and glory of glories, there was fresh local corn to be had.  Well we had corn for supper that night, and gnawed down 3 ears each in a shameful spate of time.  Now grilling corn is a lot easier than most make it out to be, all you have to do is buy fresh corn, and toss it on the grill for 15 minutes or so.  When they're done grab each ear with a pair of heavy gloves and peel the husk and silk off the cob, it's easy to do when the corn is well cooked.  The only thing you need then is butter, salt and pepper.  Unless of course, you wish to do something special, then you can make Cajun Chipotle Butter!

Soften a stick of butter, then mix in...
about a half teaspoon of Cajun seasoning
a pinch of chipotle powder
sprinkle of salt
a few grinds of pepper
some white pepper if you have it
and a squirt of lime juice
roll up in wax paper and stick in the fridge

Yummy!  I hardly noticed when one of my corn holders slipped out of an ear, and I stabbed myself in the cheek.  Totally worth it.

Rhubarb!

The Rhubarb came up very early this year, so I had to pick and freeze some before it became woody.

8 quarts in the freezer, hope we can pick some strawberries later and put them together in some Jam!

Made some Rhubarb tea, and left some out for baking too. Free fruit springs up in my backyard every spring!

Memorial Day

In what should be for all Americans, a reverent day, I celebrated a blessed day free from work. My offering to the family on this day was my semi-famous Italian sausage, an example of humble ingredients transformed by skill, nay artistry into a culinary delight. Okay, never mind that BS, this is a really easy, albeit time consuming way to wow your holiday guests.
Start out by dusting off your crock pot, and throw 2 huge sliced onions into it. Then add 2 green and 2 red peppers, sliced nicely, and a bit of garlic. For moisture you should put in a big can of crushed tomatoes, and some diced ones as well. What really amps this up is about a half a jar of salsa of your choice. Put in some pepper, a bit of Italian seasoning if available, toss in a three pound box of Italian sausage and cook on low for 4 or 5 hours. This is a summer dish, and you still need to use your grill. Slip the babies out of the sauce, and grill them until they are golden brown and bubbly inside, then put them back into the pot. After a half hour or so they will be done, leaving the grill open for burgers or whatever. Service is easy, just drop into a bun, and ladle the peppers and onions on top. These babies will melt in your mouth!

Spring enough for burgers

I pulled the grill out of the garage today, and burned out the cobwebs with a big dose of hickory chips. Hope the neighbors enjoyed the spicy wood smell. Then we made our first cheeseburgers of the year. YAY!

Chili

We did our shopping on Saturday, and some hamburger we bought needed to be cooked before it turned into another life-form. I thought chili would be an easy way to use it up, and give me an excuse to open a bottle of beer. First I browned a pound of meat with some onion and added the ingredients shown in the picture.

Just not all of the liquid right away, some of that was for me! Now all that was starting to bubble and it was time to put in some seasoning. The only measurement I'll give you is to start with about 2 tablespoons of chili powder, everything else is to taste.

That's pretty much it, I didn't need salt because of the chicken broth and the only other thing in there is a little bit of corn flour for thickening. We had it with some cheese and skillet cornbread on the side.

Bagel french toast

We didn't have any regular bread in the house. There's always Hunger Filler in the freezer, but no soft squishy stuff. I found a package of big soft wheat bagels though, and after an extra long soak in the milky egg mixture we browned them in a frypan before baking them in the oven for 20 minutes. The thing that made them jump from tasty to incredible was a little spoonful of cream cheese in the center of each puffy treat.